Ingredients

• 2 kg lamb shoulder
• 800 g potatoes
• 400 g carrots
• 3 piece onions
• 8 clove garlic
• 4 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp dried oregano
• 3 piece bay leaves
• 500 ml beef broth
• 2 tbsp tomato paste
• 30 g butter

Instructions

1. Season the lamb

   Pat the lamb shoulder completely dry with paper towels and cut into 6-8 large chunks. Rub all surfaces generously with salt, black pepper, and oregano, massaging the seasonings into the meat. Let stand at room temperature for 30-45 minutes until the surface feels slightly tacky. Do not skip this resting time as it helps the seasoning penetrate.

2. Prepare the vegetables

   Peel potatoes and cut into large 5cm chunks, keeping them in cold water to prevent browning. Cut carrots into thick 3cm rounds and quarter the onions through the root end. Crush garlic cloves with the flat side of a knife but leave them whole. Do not cut vegetables too small as they will overcook during the long braising.

3. Sear the lamb

   Heat olive oil and butter over medium-high heat in a large Dutch oven for 2-3 minutes until the butter foams. Brown the lamb pieces on all sides for 8-10 minutes total, turning every 2 minutes until deep golden brown. The meat should sizzle vigorously and develop a rich crust. Do not overcrowd the pot or the meat will steam instead of browning.

4. Build the base

   Remove lamb and reduce heat to medium. Add onions and cook for 5-6 minutes until softened and lightly golden. Stir in tomato paste and cook for 1-2 minutes until fragrant and darkened. Add garlic and cook for 30 seconds until aromatic. Do not let the tomato paste burn as it will become bitter.

5. Add liquid and vegetables

   Pour in beef broth and scrape up any browned bits from the bottom of the pot. Return lamb to the pot along with drained potatoes, carrots, and bay leaves. The liquid should come halfway up the meat - add water if needed. Do not fully submerge the meat as you want some parts to roast above the liquid.

6. Begin slow cooking

   Bring to a gentle simmer over medium heat for 3-4 minutes, then cover tightly with lid. Transfer to a preheated 160°C oven and cook for 45 minutes undisturbed. The liquid should barely bubble - if it's boiling vigorously, reduce temperature. Do not lift the lid during this initial cooking phase.

7. Continue cooking uncovered

   Remove the lid and continue cooking for another 90-120 minutes until the lamb is fork-tender and vegetables are golden. Check every 30 minutes and add hot water if the liquid level drops too low. The meat is done when it easily shreds with a fork. Do not rush this process as the low, slow heat is essential for proper texture.

8. Rest and serve

   Remove from oven and let rest for 15-20 minutes before serving. The lamb should be falling apart and the vegetables caramelized around the edges. Taste and adjust seasoning with salt and pepper. Remove bay leaves before serving. Do not serve immediately as the resting time allows the juices to redistribute.

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